Join Our Leadership Team!

Darwin Catering Company is on the lookout for a Head Chef to take over operations of our Kitchen and lead our amazing team of legends. Our Kitchen services our our Cafe, Cafeteria and off site Catering.

Details

Position Title: Head Chef

Compensation: $80,000 - $90,000 (plus Superannuation)

Quarterly Bonuses are awarded for achieving targets.

Benefits:

• A fun and inclusive work environment
• Free parking and close to public transport
• Free Staff Meals
• Get paid weekly
• Supportive Management Team
• Great Employee discounts & benefits

Key Responsibilities:

As a Head Chef you will be responsible for overseeing and optimising the daily operations of the kitchen. This role involves a combination of culinary skills, leadership abilities, and business acumen. Here are the key details of their responsibilities you will be taking on:

Menu Development:

• Create, plan, and update menus that balance creativity, cost-efficiency, and customer preferences.

Kitchen Management:

• Oversee daily kitchen operations, ensuring food quality, safety, and hygiene standards are maintained.

Team Leadership:

• Train, mentor, and manage kitchen staff, including sous chefs, line cooks, and other team members.

Cost Control:

• Monitor food costs, inventory, and waste, and ensure profitability by managing portion sizes and supplier relationships.

Compliance:

• Ensure compliance with health and safety regulations, including food hygiene and workplace safety standards.

Quality Control:

• Maintain consistency in food preparation and presentation across all dishes.

Procurement:

• Manage supplier relationships and ensure the kitchen is stocked with fresh, high-quality ingredients.

Problem Solving:

• Address issues such as staff conflicts, equipment malfunctions, or customer complaints.

Collaboration:

• Work with front-of-house staff to ensure smooth service and customer satisfaction.

Innovation:

• Stay up-to-date with culinary trends and incorporate new techniques or ingredients to refresh the menu.

Key Skills

As a Head Chef you will need to have skills to manage the kitchen operations. Here are the key skills you are expected to have or learn:

Culinary Expertise:

• Mastery of cooking techniques, flavours, and presentation.
• Strong knowledge of various cuisines and dietary requirements.
• Creativity in menu development and the ability to adapt to food trends.

Leadership & Management Skills:

• Ability to lead, motivate, and manage a kitchen team, including sous chefs, line cooks, and kitchen assistants.
• Strong communication skills for giving clear instructions and constructive feedback.
• Conflict resolution and the ability to maintain a positive work environment.

Organizational Skills:

• Ability to manage multiple tasks and coordinate kitchen operations seamlessly.
• Efficient scheduling and delegation of tasks among team members.
• Time management to ensure dishes are prepared and served on time.

Business Acumen:

• Proficiency in managing costs, setting budgets, and analysing financial reports
• Budget management and meet KPIs, including cost control for food, labour, and other kitchen expenses.
• Knowledge of inventory management to minimize waste and ensure efficient stock rotation.
• Understanding of pricing strategies and profitability.

Communication Skills:

• Clear and effective communication with both the kitchen team and other departments.

Problem-Solving:

• Quick decision-making abilities to handle unexpected challenges.

Attention to Detail:

• Precision in food preparation and presentation.

Adaptability:

• Flexibility to adjust to changes in customer preferences, kitchen dynamics, or ingredient availability.

Computer Literacy:

• Familiarity with kitchen management software, inventory tracking, HR, payroll and rostering tools.

Personal Attributes

As a Kitchen Manager you will need to have or learn some personal attributes that will assist you in your position. Here are the key attributes that will be required:

Creativity:

• Passion for experimenting with flavours, textures, and presentation.

Resilience:

• Ability to work under pressure and remain calm in a high-stress environment.

Passion for Food:

• Genuine enthusiasm for cooking and delivering exceptional dining experiences.

Team-Oriented:

• A collaborative spirit that fosters a positive kitchen culture.

Discipline:

• Strong work ethic and commitment to maintaining standards.

Patience:

• Tolerance and understanding when dealing with staff or customer concerns.

Problem Solver:

• A proactive mindset to foresee and mitigate potential issues.

Cultural Awareness:

• Sensitivity to diverse customer preferences and dietary restrictions.

Customer-Focused:

• Dedication to ensuring customer satisfaction through excellent food and service.